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Entries tagged with 'pastry'
The legendary lines at Crumble & Flake in Seattle have died down, and now the ridiculously good smoked paprika and cheddar croissant can be yours in a matter of minutes. What else is worth ordering? We ate every single pastry to find out.
Who can resist classic strawberry shortcake? Still, that doesn't mean it can't be improved upon. In their first Serious Eats column, Aki Kamozawa and H. Alexander Talbot, the great minds behind the blog Ideas in Food, rethink the biscuit portion of the dessert.
Made-from-scratch puff pastry is awesome. And it doesn't have to be hard. Here are 3 great recipes to make with easy Blitz Puff Pastry.
The best apple turnover you will ever have. Made with blitz puff pastry, the buttery and flaky pastry shell encases a sweet-tart Granny Smith apple-and-cinnamon filling that's perfectly cooked throughout.
The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes.
Homemade puff pastry is well worth the effort. This recipe offers a quick and easy version.
Homemade puff pastry is so much better than store bought. This easier version produces the same layered effect but without the stress of a traditional recipe.
Up until recently, a good canelé was hard to find in New York City. And although there are more bakeries selling them than ever before, some guidance is in order. Here you'll find our recommendations for the best in the city.
Ready-to-bake kouign amanns are now available in the freezer section of Trader Joe's. I was excited, but also a little skeptical—could TJ's convenience-oriented take remotely compare to the real deal?
Say no to waxy brown, chocolate-esque frosting and cloying, gloppy, fake-y vanilla flavored goo. Making everything from scratch is time commitment and a labor of love, but if you count yourself as a doughnut enthusiast, this is well worth trying.
This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough.
Those of you who know how to make bear claws, raise a paw. Chances are you never have, so let The Model Bakery Cookbook teach you how.
A base of croissant dough is filled with coconut, almonds, and cake crumbs, then garnished with more sliced almonds. It's an impressive-looking pastry that really isn't that hard to master.
After a lengthy dinner-only run, République's morning pastry program is quickly make its own name inside this vaunted space.
Welcome to our newest column, Seasonal Sweets, where Jenny McCoy—pastry chef, ICE instructor, and author of Desserts for Every Season—will be sharing a recipe that highlights the best ingredients of the season. First up? Easy chocolate-banana croissants.
These banana and chocolate chip croissants are quick and simple to prepare thanks to store-bought puff pastry.
Pastry chef Leigh Omilinsky recently spent several weeks staging at Pierre Hermé in Paris. She now makes the best pâte à choux in Chicago at Café des Architectes.